Due to the expansion of Internet and Web 2.0 phenomenon, there is a growing interest in sentiment analysis of freely opinionated text. In this paper, we propose a novel cross-source cross-domain sentiment classi ̄cation, in which cross-domain-labeled Web sources (Amazon and Tripadvisor) are used to train supervised learning models (including two deep learning algo- rithms) that are tested on typically nonlabeled social media reviews (Facebook and Twitter). We explored a three-step methodology, in which distinct balanced training, text preprocessing and machine learning methods were tested, using two languages: English and Italian. The best results were achieved using undersampling training and a Convolutional Neural Network. Interesting cross-source classi ̄cation performances were achieved, in particular when using Amazon and Tripadvisor reviews to train a model that is tested on Facebook data for both English and Italian.

Social Media Cross-Source and Cross-Domain Sentiment Classification

Paola Zola
;
Eugenio Brentari
2019-01-01

Abstract

Due to the expansion of Internet and Web 2.0 phenomenon, there is a growing interest in sentiment analysis of freely opinionated text. In this paper, we propose a novel cross-source cross-domain sentiment classi ̄cation, in which cross-domain-labeled Web sources (Amazon and Tripadvisor) are used to train supervised learning models (including two deep learning algo- rithms) that are tested on typically nonlabeled social media reviews (Facebook and Twitter). We explored a three-step methodology, in which distinct balanced training, text preprocessing and machine learning methods were tested, using two languages: English and Italian. The best results were achieved using undersampling training and a Convolutional Neural Network. Interesting cross-source classi ̄cation performances were achieved, in particular when using Amazon and Tripadvisor reviews to train a model that is tested on Facebook data for both English and Italian.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11379/528312
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